LEAFY GREEN VEGETABLES - McGill University · PDF fileThe Aetas of Morong COMMUNITY FOOD SYSTEM DATA TABLE # 2 Food category: Leafy green vegetable Scientific identification: Brassica

LEAFY GREEN VEGETABLES (Please click on the page number to go directly to the table)

Athyrium esculentum (Retz.) Copel_________________________________________ 1 pako, Fern (English)_________________________________________________________ 1

Brassica juncea (L) Czern. _______________________________________________ 2 mustasa, Mustard leaves (English) _____________________________________________ 2

Brassica pekinensis Lour. (Gagnep.) _______________________________________ 3 pechay, Chinese cabbage (English) _____________________________________________ 3

Capsicum annum (Linn) var. grossum Sendt_________________________________ 4 dahon or talbos ng sili, Chili pepper leaves (English) ______________________________ 4

Corchorus olitorius Linn. ________________________________________________ 5 saluyot, Jute (English) _______________________________________________________ 5

Gnetum gnemon Linn. Gnetaceae__________________________________________ 6 bago leaves, Bago (English) ___________________________________________________ 6

Ipomea batatas aquatica Forsk ____________________________________________ 7 kangkong, Swamp cabbage (English) ___________________________________________ 7

Ipomea batatas Linn. Lamk. ______________________________________________ 8 talbos ng kamote, Sweet potato (English)________________________________________ 8

Momordica charantia Linn. ______________________________________________ 9 talbos/dahon ng ampalaya, Bitter melon leaves (English) __________________________ 9

Moringa oleifera Lamk._________________________________________________ 10 malunggay, Horse radish tree leaves (English) __________________________________ 10

Unknown ____________________________________________________________ 11 bilukaw __________________________________________________________________ 11

Revised on 5/17/2007

The Aetas of Morong

COMMUNITY FOOD SYSTEM DATA TABLE # 1 Food category: Leafy green vegetable Scientific identification: Athyrium esculentum (Retz.) Copel Local name & other common names: pako, Fern (English) Part(s) used: Leaves Preparation: Raw or boiled Nutrient Nutrient

Composition/100g (edible portion)

Leaves: Raw

Leaves: Boiled

Energy, Kcal 39* 29* Protein, g 3.8 5.0 Fat, g 1.7 1.0 Carbohydrate, g 2.0 0 Calcium, mg 36 68 Iron, mg 3.0 2.7 Retinol, μg - - Beta-carotene, μg 3 100 2 065 Vitamin A, RE-μg 517 344 Vitamin A, RAE-μg 258 172 Riboflavin, mg 0.10 0.09 Niacin, mg 1.9 2.0 Ascorbic acid, mg 10.0 6.0

--- = not analyzed

Seasonality Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov DecHigh Medium * * * * * * * * * * * * Low None

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Wild, hunted/gathered, or cultivated: Gathered alongside rivers. Home harvested or purchased: Sold for P1.00-5.00 per bundle (depending on quantity per bundle). Seasonality of use: Year-round availability Importance value to the community by age/gender:

• A rich source of vitamin A • No specific preferences by age

and gender. • Delicious but not given to infants

Source of nutrient data: Data is sourced from ref # 1 (page # 27). * The energy values were calculated.

Updated on 5/17/07 1

The Aetas of Morong

COMMUNITY FOOD SYSTEM DATA TABLE # 2 Food category: Leafy green vegetable Scientific identification: Brassica juncea (L) Czern. Local name & other common names: mustasa, Mustard leaves (English) Part(s) used: Leaves Preparation: Boiled

--- = not analyzed

Seasonality Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov DecHigh * * * * Medium Low * * * * * * * * None


Nutrient Nutrient Composition/100g (edible portion)

Leaves: Raw

Leaves: Boiled

Energy, Kcal 25* 18* Protein, g 2.2 1.5 Fat, g 0.5 0.7 Carbohydrate, g 3.0 1.3 Calcium, mg 174 130 Iron, mg 4.4 1.7 Retinol, μg - - Beta-carotene, μg 1 625 1 945 Vitamin A, RE-μg 271 324 Vitamin A, RAE-μg 136 162 Riboflavin, mg 0.10 0.08 Niacin, mg 0.5 0.4 Ascorbic acid, mg 64.0 59.0

Wild, hunted/gathered, or cultivated: Cultivated and gathered Home harvested or purchased: Home harvested and sold in the market for P9.00-11.00 per kilo. Seasonality of use: Dry season, especially March-June. Importance value to the community by age/gender:

• Not given to infants. • Not particularly enjoyed by adults

because it tastes different. • Delicious • Nutritious • Good for the mother

Source of nutrient data: The data is sourced from ref # 1 (page # 23). * The energy values were calculated.


The Aetas of Morong

COMMUNITY FOOD SYSTEM DATA TABLE # 3 Food category: Leafy green vegetable Scientific identification: Brassica pekinensis Lour. (Gagnep.) Local name & other common names: pechay, Chinese cabbage (English) Part(s) used: Leaves, Petioles Preparation: Boiled or sautéed.

--- = not analyzed

Nutrient Nutrient Composition/100g (edible portion)

Leaves: Raw

Leaves: Boiled

Petioles: Raw

Petioles: Boiled

Energy, Kcal 23* 18* 11* 9* Protein, g 2.0 1.8 0.6 0.4 Fat, g 0.5 0.5 0.3 0.2 Carbohydrate, g 2.5 1.6 1.4 1.3 Calcium, mg 168 161 140 110 Iron, mg 3.7 2.7 2.0 1.7 Retinol, μg - - - - Beta-carotene, μg 1 280 1 405 0 0 Vitamin A, RE-μg 213 234 0 0 Vitamin A, RAE-μg 107 117 0 0 Riboflavin, mg 0.11 0.10 0.04 0.01 Niacin, mg 0.9 0.7 0.5 0.5 Ascorbic acid, mg 54.0 56.0 27.0 26.0

Wild, hunted/gathered, or cultivated: Cultivated and gathered. Home harvested or purchased: Home harvested and sold in the market at P9.00-15.00 per kilo. Seasonality of use: Year-round availability but it is more abundant during the dry season, especially March-April. Importance value to the community by age/gender:

• Considered as delicious and nutritious (rich source of vitamin A).


Seasonality Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov DecHigh * * Medium * * * * * * * * * * Low None



The Aetas of Morong

COMMUNITY FOOD SYSTEM DATA TABLE # 4 Food category: Leafy green vegetable Scientific identification: Capsicum annum (Linn) var. grossum Sendt Local name & other common names: dahon or talbos ng sili, Chili pepper leaves (English) Part(s) used: Leaves Preparation: Boiled in stews and soups Nutrient Nutrient


Leaves: Raw

Leaves: Boiled

Energy, Kcal 54* 33* Protein, g 5.7 5.0 Fat, g 1.4 0.9 Carbohydrate, g 4.7 1.2 Calcium, mg 245 181 Iron, mg 4.1 5.8 Retinol, μg - - Beta-carotene, μg

Wild, hunted/gathered, or cultivated: Cultivated and gathered. Home harvested or purchased: Home harvested and sold at P1.00-2.00 per bundle Seasonality of use: Year-round availability Importance value to the community by age/gender:

• Not usually given to infants but adults consider it delicious and nutritious.

• Also believed to be good for the eyes. • Other varieties include sweet pepper

leaves and just plain pepper leaves but these are not cultivated in the area.


11 165 8 745 Vitamin A, RE-μg 1 861 1 458 Vitamin A, RAE-μg 930 729 Riboflavin, mg 0.24 0.22 Niacin, mg 1.3 1.2 Ascorbic acid, mg 25.0 5.0

--- = not analyzed




The Aetas of Morong

COMMUNITY FOOD SYSTEM DATA TABLE # 5 Food category: Leafy green vegetable Scientific identification: Corchorus olitorius Linn. Local name & other common names: saluyot, Jute (English) Part(s) used: Leaves Preparation: Boiled Nutrient Nutrient


Leaves: Raw

Leaves: Boiled

Energy, Kcal 57* 38* Protein, g 6.5 5.9 Fat, g 1.0 1.3 Carbohydrate, g 5.5 0.6 Calcium, mg 488 390 Iron, mg 11.6 4.6 Retinol, μg - - Beta-carotene, μg 7 325 5 950 Vitamin A, RE-μg 1 221 992 Vitamin A, RAE-μg

Wild, hunted/gathered, or cultivated: Cultivated and gathered. Home harvested or purchased: Home harvested and sold in the market at P1.00-2.00 per bundle. Seasonality of use: Rainy season especially (Aug-Oct) Importance value to the community by age/gender:

• No specific preferences by age and gender, but preferred more by adults than children.

• Considered as nutritious (a rich source of vitamin A)


611 496 Riboflavin, mg 0.28 0.21 Niacin, mg 1.5 1.2 Ascorbic acid, mg 95.0 46.0

--- = not analyzed

Seasonality Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov DecHigh * * * Medium Low * * * * * * * * * None



The Aetas of Morong

COMMUNITY FOOD SYSTEM DATA TABLE # 6 Food category: Leafy green vegetable Scientific identification: Gnetum gnemon Linn. Gnetaceae Local name & other common names: bago leaves, Bago (English) Part(s) used: Leaves Preparation: Boiled and mixed with salted and fermented fish. Nutrient Nutrient

Composition/100g (edible portion) Leaves: Raw

Wild, hunted/gathered, or cultivated: Cultivated and gathered. Home harvested or purchased: Home-harvested and sold in the market at P1.00-2.00 per bundle. Seasonality of use: Year-round availability Importance value to the community by age/gender:

• No specific preferences by age gender • Considered as nutritious (a rich source

of vitamin A). Source of nutrient data: The data is sourced from ref # 1 (page # 4). * The energy value was calculated.

Energy, Kcal 60* Protein, g 6.6 Fat, g 1.5 Carbohydrate, g 5.0 Calcium, mg 131 Iron, mg 0.6 Retinol, μg - Beta-carotene, μg 1 925 Vitamin A, RE-μg 321 Vitamin A, RAE-μg 160 Riboflavin, mg 0.19 Niacin, mg 1.2 Ascorbic acid, mg 109.0

--- = not analyzed




The Aetas of Morong

COMMUNITY FOOD SYSTEM DATA TABLE # 7 Food category: Leafy green vegetable Scientific identification: Ipomea batatas aquatica Forsk Local name & other common names: kangkong, Swamp cabbage (English) Part(s) used: Young leaves and tops Preparation: Leaves are boiled in stews and soups, as well as boiled and served with fermented and salted fish. Nutrient Nutrient


Raw Boiled Energy, Kcal 34* 23* Protein, g 3.5 2.7 Fat, g 0.6 0.7 Carbohydrate, g 3.6 1.5 Calcium, mg 92 94 Iron, mg 4.6 2.4 Retinol, μg - - Beta-carotene, μg 2 575 2 510 Vitamin A, RE-μg 429 418 Vitamin A, RAE-μg 215 209 Riboflavin, mg 0.17 0.15 Niacin, mg 1.1 1.1 Ascorbic acid, mg 30.0 17.0

--- = not analyzed



Wild, hunted/gathered, or cultivated: Cultivated and gathered Home harvested or purchased: Home harvested and sold at P1.00-2.00 per bundles or P11.00 per kilo. Seasonality of use: Year-around availability Importance value to the community by age/gender:

• Considered as nutritious, delicious and good for infants.

• Sometimes causes stomach pains. Source of nutrient data: The data is sourced from ref # 1 (page # 14). * The energy values were calculated.


The Aetas of Morong

COMMUNITY FOOD SYSTEM DATA TABLE # 8 Food category: Leafy green vegetable Scientific identification: Ipomea batatas Linn. Lamk. Local name & other common names: talbos ng kamote, Sweet potato (English) (Including young leaves and tops) Part(s) used: Leaves and tops Preparation: Boiled, steamed over boiled rice Nutrient Nutrient


Sweet potato: Raw

Leaves & tops: Boiled

Energy, Kcal 48* 27* Protein, g 3.3 2.8 Fat, g 0.8 1.8 Carbohydrate, g 6.9 0 Calcium, mg 137 145 Iron, mg 4.6 4.0 Retinol, μg - - Beta-carotene, μg 3 270 3 215 Vitamin A, RE-μg 545 536 Vitamin A, RAE-μg 273 268 Riboflavin, mg 0.13 0.13 Niacin, mg 0.8 0.9 Ascorbic acid, mg 28.0 19.0

--- = not analyzed

Seasonality Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov DecHigh * * * * * * Medium * * * * * * Low None


Wild, hunted/gathered, or cultivated: Cultivated and gathered in the community. Home harvested or purchased: Home harvested and sold in the market for P1.00-2.00 per small bundle. Seasonality of use: Year-around availability but it is most abundant during the rainy season (June-Nov). Importance value to the community by age/gender:

• Grows abundantly in the land; readily available

• Eaten at least once a day and at most three times a day, especially by adults.

• Believed to be a very rich source of vitamin A.

• No specific preferences by age and gender. • Should be included in lactating mother’s diet,

since they believe it helps to improve breast milk production.

• Used to treat diarrhea & dizziness. Source of nutrient data: The data is sourced from ref # 1 (page # 12). * The energy values were calculated.


The Aetas of Morong

COMMUNITY FOOD SYSTEM DATA TABLE # 9 Food category: Leafy green vegetable Scientific identification: Momordica charantia Linn. Local name & other common names: talbos/dahon ng ampalaya, Bitter melon leaves (English) Part(s) used: Leaves Preparation: Boiled Nutrient Nutrient


Leaves: Raw

Leaves: Boiled

Energy, Kcal 51* 48* Protein, g 4.5 4.4 Fat, g 0.6 1.2 Carbohydrate, g 7.0 5.0 Calcium, mg 339 151 Iron, mg 4.8 0.6 Retinol, μg - - Beta-carotene, μg 3 685 3 085 Vitamin A, RE-μg 614 514 Vitamin A, RAE-μg 307 257 Riboflavin, mg 0.38 0.23 Niacin, mg 1.5 1.3 Ascorbic acid, mg 90.0 41.0

--- = not analyzed

Seasonality Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov DecHigh * * * Medium * * * * * * * * * Low None


Wild, hunted/gathered, or cultivated: Cultivated and gathered. Home harvested or purchased: Home-harvested and sold for P1.00-P2.00 per bundle. Seasonality of use: Year-round availability but more abundant during the wet season (June-Aug). Importance value to the community by age/gender:

• Considered as one of the most nutritious and delicious foods; also good for eyes.

• No specific preferences by age and gender.

• Eaten almost daily (at least once a day). • A rich source of vitamin A.



The Aetas of Morong

COMMUNITY FOOD SYSTEM DATA TABLE # 10 Food category: Leafy green vegetable Scientific identification: Moringa oleifera Lamk. Local name & other common names: malunggay, Horse radish tree leaves (English) Part(s) used: Leaves Preparation: Boiled or steamed over boiled rice. Nutrient Nutrient


Leaves: Raw

Leaves: Boiled

Energy, Kcal 84* 60* Protein, g 6.1 6.5 Fat, g 1.9 1.9 Carbohydrate, g 10.6 4.3 Calcium, mg 346 200 Iron, mg 4.5 3.6 Retinol, μg - - Beta-carotene, μg 7 740 5 880 Vitamin A, RE-μg 1 290 980 Vitamin A, RAE-μg 645 490 Riboflavin, mg 0.52 0.29 Niacin, mg 3.1 2.2 Ascorbic acid, mg 231.0 110.0

--- = not analyzed

Seasonality Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov DecHigh * * * * * * * * * * * * Medium Low None


Wild, hunted/gathered, or cultivated: Cultivated and gathered in the communtiy. Home harvested or purchased: Home harvested and sold in the market for P1.00 per small bundle. Seasonality of use: Year-around availability Importance value to the community by age/gender:

• No specific preferences by age and gender. • Considered a must for lactating mothers, since

they believe that it is the no. 1 food which helps to increase breast milk production (very rich in vitamin A).

• Eaten at least once a day or 5 times a week; a common food in the community; readily available.

• Considered as one of the most nutritious and delicious foods.

• Believed to be good for the eyes; also a nutritious food for children.

• Used as poultice and to ward off bad sprits. Source of nutrient data: The data is sourced from ref # 1 (page # 21). * The energy values were calculated.


The Aetas of Morong

COMMUNITY FOOD SYSTEM DATA TABLE # 11 Food category: Leafy green vegetables Scientific identification: Unknown (No specimen available for identification; place where food is available is far or unknown.) Local name & other common names: bilukaw Part(s) used: Leaves Preparation: Unknown Nutrient Nutrient

Composition/100g (edible portion) - Energy, Kcal

Protein, g - Fat, g -

Wild, hunted/gathered, or cultivated: Wild, gathered Home harvested or purchased: n/a Seasonality of use: Unknown Importance value to the community by age/gender: Unknown Source of nutrient data: Not analyzed.

Carbohydrate, g - Calcium, mg - Iron, mg - Retinol, μg - Beta-carotene, μg - Vitamin A, RE-μg - Vitamin A, RAE-μg - Riboflavin, mg - Niacin, mg - Ascorbic acid, mg - Seasonality Use Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov DecHigh Medium Low None



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LEAFY GREEN VEGETABLES - McGill University · PDF fileThe Aetas of Morong COMMUNITY FOOD SYSTEM DATA TABLE # 2 Food category: Leafy green vegetable Scientific identification: Brassica